Preheat the oven to 350 degrees. Cut the squash in
half lengthwise, scrape out the seeds, place cut side
down on a baking sheet and bake until soft, about 1
hour.
When cool enough to handle, scoop out the flesh into a
mixing bowl and mash well. Add the tofu and blend
thoroughly. In another bowl beat the egg and egg
whites lightly, then add the squash mixture, spices,
honey pepper, and butter. Mix well.
Turn the puree into a shallow 1 quart baking dish. If
preparing ahead to this point, cover the dish with wax
paper.
Bake for 30 minutes. Serve hot, sprinkled with
additional cinnamon, allspice or nutmeg (or all three)
if desired.
Notes and Credits
Calories per serving: 65
Source: Sonoma Mission Inn, located in one of
California's wine regions. Built in 1926 and renovated
in 1980. Enjoy a killer weekend get-away at this spa
and resort. Great low cal haute cuisine, beautiful
countryside and __WONDERFUL__ massages.
